bottle conditioning temperatures

[Puddyman]

I made a lovely pale ale a while ago and now its almost all gone i decided to make another batch of the same recipe.

Fermentation finished, i bottled it up and stuck in in the cellar to condition for a few weeks. I tasted it today and its pretty bad.
I did everything exactly the same as i did previously, all i can think that's changed is that last time after i bottled it i left it upstairs where it is warm for a few weeks then moved it to the basement where it is nice and cold. This time after bottling i just stuck them all in the basement - EXCEPT for 12 bottles which i left in my kitchen to give to my dad.

batch 1 of the beer that was left upstairs at 20 degrees C was lovely
batch 2 of the beer from the kitchen this time at 20 degrees C was ok, needs more time maybe.
batch 2 of the beer from the basement at 10 degrees C was pretty bad and sediment was quite loose at bottom of the bottle compared to last time.

would bottle conditioning temperature have this much impact on the beer? have i killed the yeast in the bottle by putting it in a cold environment (probably about 10C). if i moved the beer to a warmer place for a few weeks then back to the basement would it improve?
maybe at lower temps it takes much longer to bottle condition?

I also have a wheat beer i've just bottled an put down there. its been a week. might i also have killed the yeast in the bottle for those?

[jmc]

I made a lovely pale ale a while ago and now its almost all gone i decided to make another batch of the same recipe.

Fermentation finished, i bottled it up and stuck in in the cellar to condition for a few weeks. I tasted it today and its pretty bad.
I did everything exactly the same as i did previously, all i can think that's changed is that last time after i bottled it i left it upstairs where it is warm for a few weeks then moved it to the basement where it is nice and cold. This time after bottling i just stuck them all in the basement - EXCEPT for 12 bottles which i left in my kitchen to give to my dad.

batch 1 of the beer that was left upstairs at 20 degrees C was lovely
batch 2 of the beer from the kitchen this time at 20 degrees C was ok, needs more time maybe.
batch 2 of the beer from the basement at 10 degrees C was pretty bad and sediment was quite loose at bottom of the bottle compared to last time.

would bottle conditioning temperature have this much impact on the beer? have i killed the yeast in the bottle by putting it in a cold environment (probably about 10C). if i moved the beer to a warmer place for a few weeks then back to the basement would it improve?
maybe at lower temps it takes much longer to bottle condition?

I also have a wheat beer i've just bottled an put down there. its been a week. might i also have killed the yeast in the bottle for those?

Yeast needs normal fermenting temp to condition brew so I give 2 weeks at room temp (ideally 20-21C) and then to cool room 10-12C to let yeast drop and clear.

Yeast may still be alive so I'd bring problem bottles up to room temp for a couple of weeks then put in basement after that.

I often use 1 plastic bottle per batch. I do this so that I can feel that it has conditioned as bottle gets taut.

BTW- Very jealous. I'd love a basement

[Dave S]

In what way was it 'pretty bad'? If you mean it was flat, then it probable is a temperature issue.

[Rookie]

You didn't kill the yeast. Cold temperature will help preserve it, but it won't be doing anything. Warm it up for a couple of weeks.
Which yeast did you use?